Apple and Carrot Shortbread

*Recipe adapted from 101 Cookbooks

*Picture from 101 Cookbooks

You're going to want to use metal (or sharp-edged) cookie cutters here, it will help cut through the shreds of apple/carrot more easily.

1/4 cup  semolina flour 

1/4 cup whole wheat flour

1 1/4 cups all purpose flour

1/4 teaspoon baking powder

1/4 teaspoon fine grain sea salt


3/4 cup unsalted butter, room temperature


2/3 cup brown sugar

1/4 cup grated carrot

1/4 cup grated apple, grated


zest of one lemon

milk

Preheat your oven to 350F degrees. Combine the semolina, flours, baking powder and salt into a medium bowl, and set aside.

In a large mixing bowl, cream the butter and sugar together until light and fluffy. Stir the carrot, apple, and lemon zest into the flour mixture, and mix until well coated and evenly dispersed.

Stir the flour mixture into the butter mixture until a dough forms, then knead a couple times to bring everything together. Split the dough in two, flatten each piece into an inch-thick patty, wrap in plastic, and refrigerate for at least thirty minutes.

When you're ready to bake the shortbread, roll the dough out onto a lightly floured surface ¼ inch thick. Use a metal cutter to stamp out cookies, then place them on a parchment-lined baking sheet. Brush lightly with a bit of milk and bake for about 10 minutes, or until the edges of the cookies start to brown just a bit.

Makes about 2 dozen cookies.